One of my rewards in the middle of the day is a Starbucks drive-thru for a grande, nonfat, nowhip mocha (NFNWM). I’ll even meet friends, or make my first Ma...
We are talking about cucumbers, here—Armenian Yard Longs, in fact. The name suggests something quite more than a mouthful; and, indeed, they are. One of these m...
It’s nearly the end of corn season. The stalks have been stripped but there are a few fresh ears still available in the stores. Here are some ideas for enjo...
I’m talking about the secrets to grilling the perfect hamburger, of course. There are many steps in the creation of a juicy, flavorful, and tender grilled burge...
The store windows were taped with paper to keep out the lookie-loos. Mark and I had an appointment so we let ourselves in, despite the ‘do not enter’ sign.
W...
Chefs are artists who wield knives of all sizes to transform flesh and vegetable into plated sculpture. I had the pleasure of spending a day with Chef Rodney ...
Speaking of pie, I thought I’d make one for us. I felt guilty for not including a recipe in my post about the Denver County Fair yesterday. All that talk of pie...
A good old-fashioned county fair smells like funnel cakes and candy apples mixed with hay, manure, and sweaty bodies. It’s a heady mixture of earth, animal, and...
Baked Alaska – what a delicious invention -- moist cake soaking up cold ice cream that is slathered with a layer of meringue while the whole kit-and-kaboodle ge...
Do you drink your tea naked? It’s summer and while many of us have stripped off those winter layers, it’s time we dressed up our tea. It’s National Iced Tea Mo...
It has been a month since the first seeds went into the ground. Thirty days later I am the proud mother of green shoots and little white flowers. Every day, cof...
IF ONLY REMBRANDT had a Kumato, he might have painted this darkly luscious tomato on a recycled canvas, rolled it up like a scroll and tried to sell it to one o...
